THE INFLUENCE OF SOURDOUGH STARTERS ON THE CONSUMER VALUE OF BREAD

Authors

DOI:

https://doi.org/10.31073/foodresources2025-24-14

Keywords:

staling, aromatic compounds, microbiological indicators, spontaneous fermentation starters, cereal flour, bread

Abstract

Subject. Oat and buckwheat sourdoughs of spontaneous fermentation, wheat bread of health-improving orientation with oat sourdough of spontaneous fermentation and oat flakes, wheat-rye bread of health-improving orientation with sourdough of spontaneous fermentation from green buckwheat flour and buckwheat flakes. The purpose is to investigate the consumer properties of bread made using sourdoughs of spontaneous fermentation and products of processing of cereal crops. Methods. When writing the article, physicochemical and microbiological research methods were used in accordance with generally accepted experimental methods. Results. The introduction of alternative raw materials into bread technology requires adjusting recipes and dough preparation methods in order to preserve its consumer characteristics. Promising ingredients today are products of cereal processing, in particular, buckwheat, oat flour and flakes, which have a higher nutritional value compared to wheat varieties, but can worsen the rheological properties of bread. The inclusion of 2-3% dry wheat gluten in the formulations of such products significantly improves the physicochemical parameters of bread. It was found that the combined use of spontaneous fermentation starters from alternative types of flour (oat and buckwheat) together with dry wheat gluten in the technology of health-promoting bread allows not only to preserve the usual consumer characteristics of bread, but also to improve them. Bread samples with the proposed composition of ingredients became stale more slowly, had less friability and higher hydrophilic properties of the crumb after 48 hours of storage, compared to control samples with traditional starters, and according to microbiological analysis were safe for consumption. Scope of the results. The obtained research results can be used to create bread formulations with spontaneous sourdoughs and cereal processing products to expand the range of health and preventive food products.

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References

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Published

2025-06-05

How to Cite

Hetman, I., Naumenko, O., Chyzh, V., Lukianchuk І., Kyrichok, T., & Mykhonik, L. (2025). THE INFLUENCE OF SOURDOUGH STARTERS ON THE CONSUMER VALUE OF BREAD. FOOD RESOURCES, 13(24), 130–137. https://doi.org/10.31073/foodresources2025-24-14

Issue

Vol. 13 No. 24 (2025): FOOD RESOURСES

Section

Технічні науки

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